On July 9, London-based sushi restaurant Moshi Moshi celebrated its 25 th anniversary by serving five courses of salmon, a favorite species of sushi lovers. But owner Caroline Bennett is concerned that the popularity of a small number of species served throughout the sushi sector could be impacting the sustainability of those fish.
In the European market, raw fish used in sushi is limited to a few choice species: farmed salmon, tuna, seabass, and shrimp.
As the sushi industry continues to scale, the lack of species diversity at sushi restaurants is only going to place more pressure on current resources, Bennett told IntraFish.
